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Slow Cooker Honey BBQ Pulled Chicken

An effortless, dump-and-go weeknight dinner. Tender, easily shreddable chicken infused with a sweet and smoky honey BBQ sauce, perfect for piling high on toasted buns for family-friendly sandwiches.

Slow Cooker Honey BBQ Pulled Chicken
Prep 5 min Cook 4h Total 4h 10m Level Easy
Serves 6

Ingredients

Main Ingredients

  • 2 lbs Boneless skinless chicken breasts — Chicken thighs can also be used for richer flavor
  • 1.5 cups BBQ sauce — Your favorite brand, plus extra for serving
  • 0.25 cups Honey — Adjust to desired sweetness
  • 1 tablespoon Apple cider vinegar — Adds a necessary tangy balance to the sweet honey
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 0.5 teaspoon Smoked paprika
  • 0.5 teaspoon Kosher salt — Adjust to taste depending on the saltiness of your BBQ sauce
  • 0.25 teaspoon Black pepper — Freshly ground

For Serving

  • 6 count Hamburger buns or brioche buns — Toasted
  • 1 cup Coleslaw (optional) — For topping the sandwiches

Instructions

  1. Place the chicken breasts in the bottom of the slow cooker insert in an even layer.

    ~1 min
    No need to grease the slow cooker, but you can use a slow cooker liner for even easier cleanup.

  2. In a medium bowl, whisk together the BBQ sauce, honey, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper.

    ~3 min
    You can also just dump these directly onto the chicken and give it a quick stir to save a dish.

  3. Pour the BBQ sauce mixture over the chicken breasts, ensuring they are well coated.

    ~1 min

  4. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and easily shreds with a fork.

    ~4h
    Cooking on LOW generally yields more tender chicken.

  5. Remove the chicken from the slow cooker and place it on a cutting board. Shred using two forks. Alternatively, shred directly in the pot.

    ~3 min
    You can use a hand mixer on low speed to shred the chicken directly in the slow cooker in seconds.

  6. Return the shredded chicken to the slow cooker and stir it into the warm BBQ sauce until fully coated. Let it sit in the warm sauce for 5 minutes to absorb the flavors.

    ~5 min
    If the sauce seems too thin, let it cook uncovered on HIGH for 10-15 minutes to reduce slightly.

  7. Serve the pulled chicken warm piled high on toasted buns, topped with coleslaw if desired.

    ~2 min
    Toast the buns with a little butter on a skillet for extra flavor and to prevent them from getting soggy.
Nutrition
290
Calories
34
Protein (g)
32
Carbs (g)
4
Fat (g)
1
Sat. Fat (g)
1
Fiber (g)
26
Sugar (g)
680
Sodium (mg)
110
Cholesterol (mg)
Equipment
  • Slow Cooker (Crockpot)
  • Two forks
  • Measuring cups and spoons
Tips & Storage
  • For an extra kick, add a dash of cayenne pepper, hot sauce, or diced jalapeños to the sauce mixture.
  • Ensure your BBQ sauce is gluten-free if you are catering to a gluten-free diet, and serve on gluten-free buns.
  • Leftover pulled chicken is amazing in quesadillas, on pizza, or stuffed into baked sweet potatoes.
  • Storage: Store leftover pulled chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop. Freeze for up to 3 months; thaw overnight in the refrigerator before reheating.
Tags
American BBQ chicken comfort food crockpot dairy_free dump-and-go easy family meal gluten_free honey kid-friendly meal prep nut_free sandwiches shredded chicken slow cooker sweet and savory weeknight dinner

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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